用不同添加剂丰富的发酵甜菜汁的化合物和抗氧化特性
Karolina Jakubczyk1, Klaudia Melkis1, Katarzyna Janda-Milczarek1
1Department of Human Nutrition and Metabolomics, Pomeranian Medical University in Szczecin, 24 Broniewskiego Street, 71-460 Szczecin, Poland.
Foods (Basel, Switzerland)
|January 11, 2024
概括
发酵的甜菜汁是一种功能性食品,提供各种健康益处. 该研究发现,无盐的变种显示出最高的抗氧化潜力,而的版本富含维生素C.
科学领域:
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
- 植物化学 植物化学
背景情况:
- 发酵甜菜汁被认为是一种功能性食品,具有潜在的健康益处,包括抗氧化和抗炎作用.
- 市场上各种发酵甜菜汁品种的可用性,包括那些添加了大,胡卜,acerola和不同盐/含量的成分,需要进行比较分析.
研究的目的:
- 评估和比较波兰市场上各种发酵甜菜汁变种的抗氧化潜力和植物化学成分.
- 确定哪种发酵甜菜汁品种具有最有益的健康特性,特别是在预防自由基疾病方面.
主要方法:
- 对六个发酵的甜菜汁样本的分析:传统的,用大,用胡卜,用acerola,没有盐,化.
- 使用FRAP和ABTS试验评估抗氧化潜力,并量化总 (TPC) 和总黄 (TFC) 含量.
- 测量维生素C含量和感官评价 (味道,甜度,酸度,颜色,整体可接受性).
主要成果:
- 没有盐的发酵甜菜汁表现出最高的抗氧化能力 (FRAP,ABTS,TPC,TFC).
- 化发酵甜菜汁显示出维生素C含量最高的维生素C.
- 所有测试的发酵甜菜汁品种都含有显著水平的具有抗氧化性能的生物活性物质,并获得了积极的感官评分.
结论:
- 添加诸如acerola,胡卜,大,盐和之类的成分显著影响发酵甜菜汁的成分和特性.
- 没有盐的发酵甜菜汁是预防自由基疾病的有希望的产品,因为它具有很高的抗氧化能力.
- 所有评估的发酵甜菜汁品种都可以作为有价值的饮食抗氧化剂来源,并且在感官上是可以接受的.
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